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Ecuadorean Beet Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0331
Energy (kCal)421.344
Carbohydrates (g)44.1075
Total fats (g)27.8235
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix potatoes, beets, carrots, egg and onion together. | 2. In a separate bowl mix the oil lemon water and salt. | 3. Mix all the ingredients together. | 4. Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more. | 5. the oil can be substituted with extra water for dieters. | 6. Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 3/4 cup cubed cooked peeled 86.625 19.6762 2.3062 0.1013
    carrot 1/2 cup chopped cooked 26.24 6.1312 0.5952 0.1536
    beet 1/2 cup chopped cooked 29.24 6.5008 1.0948 0.1156
    hard egg 1 chopped hard-boiled - - - -
    red onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    lemon juice 5 tablespoons 16.775 5.2613 0.2669 0.183
    water 2 tablespoons 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    white rice cooked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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